- Yield: 18 to 20
- ½ lb (225 g) unsalted butter
- ¼ lb (110 g) icing sugar, sifted
- ½ lb (225 g) plain flour, sifted
- blanched, halved almonds
How to Make It
- Melt the butter in a small saucepan over a low heat. Spoon off any froth and pour the yellow liquid into a large mixing bowl, discarding any residue in the bottom of the pan. Put the bowl in the refrigerator and leave until the butter has solidified.
- Remove from the refrigerator and beat or whisk the butter until it is creamy and white. Add the icing sugar, a little at a time, and continue beating. Now add the flour, a little at a time, and continue to mix until the mixture is stiff. Collect the dough up and knead it by hand until it forms a ball and becomes pliable. Leave to rest in the bowl for about 10 minutes.
- Shape the mixture into walnut-sized balls. On a clean surface roll one into a sausage and join the ends to form a circle. Place on a baking tray and lightly press a halved almond over the join. Continue until you have used up all the mixture, placing the ghorayebah about 2.5 cm (1 in) apart.
- Place in the oven preheated to 150C (300F) gas 2 and cook for about 20 minutes or until the almonds are a very light golden, but the biscuits are still white. Do not let the biscuits change colour because it will alter the flavour. Set aside to cool and then store in an airtight tin.